MacaroonsPre-heat oven to 160ºC.Toast the coconut by placing it on a flat tray and baking for about 15 minutes. This helps release that delicious coconutty flavour.Meanwhile, add the medjool dates, orange juice, coconut oil to a saucepan and gently heat stirring all the time. Once the mixture starts to bubble turn to a low heat and keep stirring until the dates start to break up and dissolve turning it into a sticky caramel mixture.Take off the heat and add in the orange oil and allow mixture to cool.When the coconut has started to slightly brown take out of the oven and add to the caramel mixture. I used my spatula to break it up and it should look almost like breadcrumbs. (see the photo above).Add the egg whites to a separate bowl and using an electric whisk, whisk until they are light and fluffy and forming stiff peaks. This only takes about a minute or so. (See tip below for egg replacement)Fold the eggs into the coconut mixture and when it is completely combined pack an ice cream scoop with the mixture tightly and then place onto a baking sheet.Bake for 15-20 minutes or until they start to go brown.Remove from the heat and leave on a wire wrack to cool.

Chocolate DrizzleMelt the cacao butter over a bain marie or glass bowl over hot water. Be careful not to let the water touch the bowl as it destroys the good enzymes in the butter.When it has melted remove from the heat and add the cacao powder, maple syrup, tahini and cashew butter (or other nut butter). The tahini and cashew butter make the chocolate more milky tasting.

To Assemble…Drizzle the chocolate over the macaroons or if you like you can dip the base into them also.Enjoy!!!!

Love Aileen and Oscar xoxo